A fabulous choice for hot days, this cold soup is made with watermelon – puréed with honey and a sweet dessert wine – and a few other summer fruits of your choice.
Ingredients:
8-10 cups of seeded watermelon chunks
2 pounds of fresh fruit, cut in small cubes (peaches, nectarines, apricots, melon, grapes, cherries, etc.)
1 handful of golden raisins
4 ounces of Mavrodaphne wine (or other sweet dessert wine like sweet Samos muscat)
3 tablespoons of Greek thyme honey
3-4 leaves of fresh spearmint (or other mint)
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For garnish:
fresh doublemint, spearmint (or other mint) leaves
Preparation:
Remove rind and seeds from watermelon and cut into chunks. In food processor bowl (or blender), purée watermelon with honey and wine until completely liquefied.
Transfer to a large serving bowl, stir in fruit and mint, cover, and refrigerate for at least 4 hours before serving.
Serve as you would a fruit salad – as a first course, side dish, or in bowls as a light and refreshing meal.
This soup is especially pretty when served in tall glasses or glass bowls, garnished with mint leaves.
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